Heat oven to 350°F. Grease two 12-compartment mini muffin pans.

In a bowl, combine almond flour, baking powder, xylitol, and salt.

In another bowl, whisk coconut cream, butter, water and vanilla to combine.

Add the coconut cream mixture to the almond flour mixture. Stir until well combined. Fold in cocoa nibs.

Divide batter (it will be somewhat thick) in pan compartments, using about 1 rounded tablespoon per muffin. Bake 15-20 minutes, or until lightly browned on top and toothpick inserted in center comes out clean.

Cool muffins in pans for 2 minutes, then turn out onto wire racks to cool completely.